Charlie's Afternoon Cake

Today we have a bonus creation for Chocolate With Francois. In order to try more of the wonderful recipes in Chocolate With Payard a little sooner, I will be choosing an occasional bonus creation.

Since we're approaching the holidays and because many of the creators also bake Sweet Melissa Sunday's or Martha Stewart's Cupcake Club, both of which have bakes today, this bonus bake needed to be simple. After reading through the book the simplest recipe seemed to be Charlie's Afternoon Cake. And it did not disappoint! What a simple and decadent cake this is!!!

I baked mine in a 8" round pan, instead of a 9" and it still appears to be much flatter than the cake in the cookbook. If you need a quick dessert, made with ingredients you are likely to have on hand, try this cake. Serve it with vanilla bean ice cream or creme fraiche.

Charlie's Afternoon Cake

10 tablespoons unsalted butter
8 ounces 60% (bittersweet) chocolate, chopped
2 large eggs
2/3 cup sugar
3/4 cup flour

Preheat the oven to 350 degrees. Spray the sides and bottom of a 9 inche round cake pan with vegetable cooking spray. Dust it with flour, shaking off the excess, and set aside.

Bring the butter to a boil in a medium saucepan over medium high heat. Stir to prevent burning. Remove from the heat and add the chocolate to the pan. Stir the mixture until the chocolate is melted and smooth.

Whisk together the eggs and sugar in a large bowl until well combined. Add the flour and mix well. Add the chocolate to the batter and stir until the mixture is just combined. Pour the batter into the prepared cake pan.

Bake for 15 minutes, then lower the heat to 300 degrees and bake for an additional 8 minutes. Remove the cake from the oven and allow it to cook completely in the pan. Unmold, and serve.

Next up for Chocolate With Francois is Flourless Chocolate Cookies!